• Korean Journal of Animal Reproduction
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• v.13 no.2
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• pp.63-69
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• 1989

Eight-cell mouse embryos equilibrated with vitrification solution(VS3), consisting of glycerol and polyethlene glycol, were plunged directly into liquid nitrogen. The embryos were cryopreserved by vitrification without intra- and extracellular ice formation. After the vitrified embryos were warmed at 4$^{\circ}C$, sucrose dilution procedures were examined and the survival embryos were transferred to recipients after 48h incubation in vitro. The results were obtained as follows. 1. Mouse embryos equilibrated with VS3 were diluted with 1.5m sucrose-HB 1 solution, 0.5M sucrose-HB1 solution for 5min at room temperature, respectively. The proportion of vitrified-warmed embryos developed to blastocyst(85.7%) was as high as that of the embryos diluted with 1.04M sucrose-HB1 solution at 4$^{\circ}C$(85.5%). 2. Normal live youngs were obtained in 53.9%(55/102) of the vitrified-warmed embryos after tranfer to pseudopregnant recipients.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.197-203
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• 1998

The recognition thresholds of sucrose, NaCl, citrate, caffeine, and MSG solution were determined and the effects of MSG on four basic tastes were also investigated by the sensory evaluation. The recognition threshold of sucrose was 0.451%, NaCl 0.01%, caffeine 0.005%, citrate 0.004%, and MSG 0.033%. When MSG was added to 10% sucrose solution, the intensity of sweetness significantly decreased by 0.8% MSG. The sweetness of sucrose indicated the decreasing tendency according to the addition of MSG. When MSG was mixed with NaCl solution, the intensity of saltiness significantly increased. With an addition of MSG to the citrate solution, sourness was suppressed. The bitterness increased slightly in a caffeine solution when mixed with MSG.

• Korean Journal of Materials Research
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• v.20 no.3
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• pp.142-147
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• 2010

Nano-sized $BaNd_2Ti_5O_{14}$ powders were prepared by the spray pyrolysis process. Sucrose used as the organic additive enabled the formation of nano-sized $BaNd_2Ti_5O_{14}$ powders. The powders prepared from the spray solution without sucrose had a spherical shape, dense structure and micron size before and after calcination. However, the precursor powders prepared from the spray solution with sucrose had a large size, and hollow and porous morphology. The precursor powders had an amorphous crystal structure because of the short residence time of the powders inside the hot wall reactor. The complete decomposition of sucrose did not occur inside the hot wall reactor. Therefore, the precursor powders obtained from the spray solution with sucrose of 0.5M had a carbon content of 39.2wt.%. The powders obtained from the spray solution with sucrose of 0.5M had a slightly aggregated structure of nano-sized primary powders of $BaNd_2Ti_5O_{14}$ crystalline phase after calcination at $1000^{\circ}C$. The calcined powders turned into nano-sized $BaNd_2Ti_5O_{14}$ powders after milling. The mean size of the $BaNd_2Ti_5O_{14}$ powders was 125 nm.

• Korean Journal of Animal Reproduction
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• v.16 no.4
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• pp.317-323
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• 1993

This study was carried out to study effects of the addition level of acetamide and non-permeable cryoprotectants(Ficoll, sucrose) in VS(20% glycerol＋10% ethyleneglycol) and equilibration time on the survival of vitrified mouse morulae. The results are summarized as follows: 1. When 10, 15 and 20% of acetamide were added to the new vitrification solution(20G 10E), FDA-scores of embryos were 4.4(control), 4.4(10%), 3.6(15, 20%), respectively. The addition of acetamide did not affect the survival of forzen-thawed morulae(P<0.05). 2. The survival rate betwen 5 min(3.5) and 10 min(4.6), 10 min(4.6) and 20 min(3.2) of equilibration in 10% sucrose, and 20 min(3.2) and 5 min(4.0), or 10 min(4.3) in 20% sucrose were significantly different(P<0.05). The highest survival(4.6) rate was obtained in mouse morulae equilibrated in VS(20G 10E) containing 10% sucrose for 10 minutes. 3. FDA-score of morulae frozen in the new vitrification solution containing 0, 10, 20 and 30% Ficoll was 4.5, 4.2, 4.4 and 4.6, respectively and had no significant effect among concentrations of Ficoll(P>0.05). The development rate after culture(24h) was 89%(20% Ficoll) and 93%(30% Ficoll), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1269-1274
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• 1999

Four dimensional response surface methodology was applied to determine the optimum conditions on organoleptic properties to develop red pepper jam into Korean type jam. The organoleptic color of red pepper jam showed maximum score of 8.08 in 14.24g pectin, 256.2g sucrose and 8.31ml citric acid(50% citric acid solution). The organoleptic taste of red pepper jam showed maximum score of 6.77 in 14.23g pectin, 202.1g sucrose and 8.19ml citric acid. Optimum conditions on the organoleptic mouth feel of red pepper jam were 14.34g in pectin, 255.6g in sucrose and 8.39ml in 50% citric acid solution. Maximized overall palatability of red pepper jam was 7.25 in 14.15g pectin, 257.08g sucrose and 8.19ml of 50% citric acid solution. The optimum preparation condition ranges on organoleptic properties of red pepper jam were 14.0~15.5g pectin, 225.0~257.0g sucrose and 8.0~8.2ml of 50% citric acid solution.

• Reproductive and Developmental Biology
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• v.28 no.3
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• pp.173-179
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• 2004

This study was conducted to investigate the toxi-cological effects of different vitrification solution on development of immature porcine oocytes in vitro. Oocytes were exposed to EFS solution [40% ethylene glycol (EG) + 18% Ficoll + 0.3M sucrose], ES solution (5.5M EG + 1.0M sucrose) or GE solution [10% glycol (G) + 20% EG], and these oocytes were transferred to sucrose solution directly. Maturation rates were significantly (P<0.05) higher in the ES solution (44.5%) and control (57.6%) than in the EFS solution (38.8%) and GE solution (22.4%). No differences among three solution were found in fertilization rates. Cleavage rates was significantly (P<0.05) higher in the ES solution (47.1%) and control (65.9%) than in the EFS solution (21.9%) and GE solution (19.0%), but no difference among three solutions was found in the blastocyst formation rates. These results indicate that combination of EG and sucrose solutions had effects on development of immature porcine oocytes.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.36-41
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• 2008

This study was conducted to investigate the effects of combined osmotic dehydration and hot-air drying on the quality of dried apple products. Apple cylinders were steeped in 30% and 50% sucrose solutions at different steeping times. During the osmotic dehydration, as the concentration of the sucrose solution and steeping time increased, weight reduction and water loss increased, and the solid gain showed similar results. Osmotic dehydration in the sucrose solutions was followed by hot-air drying at 50 and $70^{\circ}C$. The experimental data were fitted successfully using the modified Page model. At the drying temperature of $50^{\circ}C$, the drying time increased from 4.15 hr for the control to 5.78 hr and 6.42 hr for the 30 and 50% sucrose solution treatments, respectively. Similar results were shown at the $70^{\circ}C$ drying temperature. The k and n values of the apple cylinders decreased by osmotic dehydration, and the k and n of the apple cylinders steeped in the 50% sucrose solution were lower than those of the samples steeped in the 30% sucrose solution. The qualities of the dried apple products were compared to samples that did not undergo osmotic dehydration. The shrinkage and rehydration capacity of the apple products decreased via osmotic dehydration, and decreased as the concentration of the sucrose solution increased. The compressibility ratios of the apple products to raw apple cylinders increased by osmotic dehydration, and increased as the concentration of sucrose solution increased. The sensory evaluation results for the apple products rehydrated in yoghurt indicate that osmotic dehydration greatly enhances the palatability of apple products in terms of appearance, taste, and texture.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.189-200
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• 1996

The purpose of this study was to find the effect of honey on the sugar metabolism In Sprague-Dawley rats. All experimental rats were fed ad libitum, for seven weeks, 68% saccharide diet anti 10% or 20% honey from acacia, sumac and miscellaneous flower honey, respectively, and sucrose. The amount of glucose in whole blood was increased in all groups fed with honey except the group fed with 10% sumac honey solution. The amount of fructosamine in serum of rat taken diet with honey solution was increased in comparison with normal group, control group, sucrose group. The amount of fructosamine in serum of rat taken diet with honey solution was high in order of sumac honey > miscellaneous flower honey > acacia honey. The amount of lactate and pyruvate in whole blood of rat taken diet with sucrose group or honey group were decreased in comparison with the normal group and control group. The amount of $\beta$-hydroxybutyrate in serum of rat taken diet with sucrose or honey was increased in comparison with the normal group, control group.

• Journal of Dental Anesthesia and Pain Medicine
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• v.23 no.5
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• pp.273-280
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• 2023

Background: Intraoral local anesthesia is essential for delivering dental care; however, injection of this local anesthetic is perceived as the most painful and distressing agent for children, parents, and healthcare providers. Reducing pain as much as possible is essential to ensure smooth subsequent treatment procedures, especially in pediatric dentistry. In clinical practice, oral sucrose administration has been reported to decrease the pain during heel lance and cold pressor tests in neonates and children. This study aimed to determine whether the prior administration of a 30% sucrose solution reduced the pain related to inferior alveolar nerve block in children. Methods: A total of 42 healthy children aged 7-10 years requiring dental treatment of mandibular molars involving inferior alveolar nerve block were recruited. The participants' demographic details were recorded, height and weight were measured, and the anesthetic injection was delivered after receiving the respective intraoral sucrose solution and distilled water by the intervention (group 1) and control (group 2) group participants for 2 min. The subjective pain perceived during injection was measured using an animated emoji scale. The pain scores between the groups were compared using the Mann-Whitney U test. Results: The median pain score and range for the intervention and control groups were 4 (2 - 6) and 6 (4 - 8), respectively, and statistically significant differences (P < 0.001) were observed in the intervention group. Age, sex, height, and weight did not influence the analgesic effect of the sucrose solution. Conclusion: Oral administration of sucrose may relieve pain associated with inferior alveolar nerve block in children.

• Horticultural Science & Technology
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• v.17 no.6
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• pp.758-760
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• 1999

This experiment was carried out to investigate the effect of pretreatments and holding solutions on quality and vase life of cut 'Saphir' rose (Rosa hybrida L.). Pulsing with aluminum sulfate or NaOCl prolonged vase life held in HQS+sucrose+ethionine. Solution absorption held in distilled water were more increased than held in HQS+sucrose+ethionine. Holding solution with 8-hydroxyquinoline sulfate (HQS)+sucrose+ethionine increased fresh weight compared with distilled water except pulsing with STS+sucrose. Pulsing with aluminium sulfate delayed bent-neck held in HQS+sucrose+ethionine. Flower diameter and dry weight of petal held in HQS+sucrose+ethionine were more increased than held in distilled water except pulsing with STS+sucrose. There were no significance in Hunter color value 'L' and value 'a', but value 'b' was decreased held in distilled water.